Perfect with tea or anytime!
Lemon & lime pie
Makes 1 x 23cm pie
For the crust:
200g sweet biscuits
100g butter, melted
1 tbsp flour
For the filling:
2 x 385g tins condense milk
5 egg yolks, XL, at room temperature
1/2 cup lemon juice
1/4 cup lime juice
Grated zest of half a lemon
For the topping:
3 egg whites, XL, at room temperature
3/4 cup caster sugar
Method
For the crust: Place the biscuits into a food processor, blitz until fine, then place in a bowl and add the butter and flour, stir well to combine. Press the mixture into the base and sides of a 23 cm pie dish. Chill until set.
Preheat the oven to 160C. For the filling: Add the the condense milk to a bowl along with the lemon and lime juice and grated zest. Whisk the mixture well until smooth and then pour into the prepared pie crust.
Bake the pie for 17-20 minutes or until set, remove from the oven and allow to cool completely, and then refrigerate overnight.
For the topping: Place the egg whites and sugar into a heat-proof bowl and whisk to combine. Place a small pot on the stove and half fill with water, bring to a simmer and reduce the heat - place the bowl with the egg white mixture onto the pot (don’t allow bowl to touch the water) and stir until the sugar has dissolved. Remove bowl from the pot and with an electric beater, whisk the eggs until thick and firm, about 3-4 minutes.
To assemble: Dollop the mixture onto the pie filling and with a heat gun brûlée the meringue until golden.
To serve: slice and serve.